TAHINI TZATZIKI
Make and share this Tahini Tzatziki recipe from Food.com.
Provided by dicentra
Categories Salad Dressings
Time 10m
Yield 1 1/4 cups
Number Of Ingredients 7
Steps:
- In bowl, combine cucumber and ¼ t salt. Mix well and set aside for 5 minutes.
- In blender, combine tahini, ½ t salt, water, lemon juice, dill and ½ clove garlic. Blend until smooth.
- Remove cucumber from bowl and squeeze out liquid with your hands. Stir in tahini. Grate remaining garlic into mixture.
Nutrition Facts : Calories 387.7, Fat 30.9, SaturatedFat 4.3, Sodium 1446, Carbohydrate 22.8, Fiber 6.4, Sugar 1.7, Protein 12.2
GREEK TZATZIKI
This cool Greek dip only gets better with time. Serve with pita bread, in gyros, on lamb or with whatever you like!
Provided by LeeleeCooks
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Tzatziki
Time 8h20m
Yield 40
Number Of Ingredients 9
Steps:
- Stir together yogurt, grated cucumber, garlic, lemon juice, and olive oil in a bowl. Add lemon zest, dill, salt, and pepper; whisk until smooth. Pour into a serving dish, cover tightly, and refrigerate 8 hours before serving.
Nutrition Facts : Calories 21.6 calories, Carbohydrate 1.9 g, Cholesterol 1.4 mg, Fat 1 g, Fiber 0.1 g, Protein 1.3 g, SaturatedFat 0.3 g, Sodium 190.6 mg, Sugar 1.7 g
TZATZIKI
Steps:
- Place the yogurt in a cheesecloth or paper towel-lined sieve and set it over a bowl. Grate the cucumber and toss it with 1 tablespoon of kosher salt; place it in another sieve, and set it over another bowl. Place both bowls in the refrigerator for 3 to 4 hours so the yogurt and cucumber can drain.
- Transfer the thickened yogurt to a large bowl. Squeeze as much liquid from the cucumber as you can and add the cucumber to the yogurt. Mix in the sour cream, vinegar, lemon juice, olive oil, garlic, dill, 1/2 teaspoon salt, and pepper. You can serve it immediately, but I prefer to allow the tzatziki to sit in the refrigerator for a few hours for the flavors to blend. Serve chilled or at room temperature.
EASY TZATZIKI
Enjoy tzatziki both as a dip or a sauce to go alongside barbecued meats. A small shop-bought tub is never enough, and it's so easy to make your own
Provided by Barney Desmazery
Categories Side dish
Time 15m
Number Of Ingredients 6
Steps:
- Coarsely grate the cucumber along the length to create long strands, tip into a sieve set over the sink or a bowl, mix in a large pinch of salt and set aside for 10 mins. Tip the yogurt, garlic, vinegar and olive oil into a bowl and season with black pepper.
- Squeeze as much liquid out of the cucumber as you can using your hands, then stir through the yogurt mixture along with the mint, taste for seasoning and serve. Can be made a day ahead and chilled - just give it a good stir before serving.
Nutrition Facts : Calories 116 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Protein 4 grams protein, Sodium 0.1 milligram of sodium
TZATZIKI
This fresh and simple Greek dip is perfect served with toasted pitta bread for a party platter or served with slow roast lamb
Provided by Barney Desmazery
Categories Side dish, Snack
Time 10m
Number Of Ingredients 4
Steps:
- Coarsely grate the cucumber, sprinkle with a pinch of salt and squeeze out all the liquid. Tip into a bowl with the yogurt, garlic and mint, and mix well. Great served with slow roast lamb or as a dip.
Nutrition Facts : Calories 43 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 2 grams protein, Sodium 0.1 milligram of sodium
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